Beef Goulash

"My slightly modified version of a Cooking Light recipe. Very hearty and flavorful. Only 5 ww points per serving. Here is the nutritional breakdown according to Cooking Light (which tends to be a bit more reliable than 'zaar's): CALORIES 242(23% from fat); FAT 6.1g (sat 2.6g,mono 2.3g,poly 0.4g); PROTEIN 24.2g; CHOLESTEROL 47mg; CALCIUM 31mg; SODIUM 517mg; FIBER 2.5g; IRON 2.8mg; CARBOHYDRATE 22.4g"
Beef Goulash created by teresas
Ready In:
2hrs 25mins



  • Dredge beef in flour; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Melt butter in a Dutch oven over medium-high heat. Add beef; cook 8 minutes, browning on all sides. Remove beef from pan.
  • Add onion and garlic to pan; sauté 10 minutes or until lightly browned. Stir in paprika and vinegar; cook for 2 minutes.
  • Return beef to pan. Add the tomato and bay leaves; cook 3 minutes. Add water and broth; bring to a boil.
  • Add potatoes, lower heat, cover and simmer for 2 hours.
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  1. sharkie61
    4 cups onion to 1 tablespoon butter? How can there be enough butter to sauté that amount of onion?
  2. laracroft9311
    Holy Cow! Didn't have to change anything. Completely worth the time it takes to make this. The taste is similar to a Czech goulash I had recently at a European restaurant (but looks different). I will be making this frequently.
  3. teresas
    Beef Goulash Created by teresas
  4. teresas
    Darn! this is good! DH came home from work and said "something sure smells good!" I didn't change a thing, I did cut the recipe in half and it worked great. Make sure and scrape up the meat pieces when sauteing the onions. I think some of the good flavor comes from that. This had just the right spices and I have had lots of Goulash over the years. I did swing by our local German store to pick up some rye bread to go with it. Awesome dish. A keeper. I'm putting this in my top 20 2008 cookbook. Thanks HollyGolighty for posting.
  5. cajun chef in Louis
    The only change I made to this recipe was adding some carrots, this was a very tasty dish that resembles what I call "beef stew" the meat was very tender and there was plenty gravy so I served this over rice, thanks for the wonderful recipe!

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